You will need
1 T (15 ml) Dijon mustard
2 T (30 ml) olive oil
2 T (30 ml) honey
1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
1 cup (100 g) pecans or walnuts
½ cup (50 g) raw almonds
1 cup (100 g) cashews
2 cups (± 150 g) pretzels
These are at their best fresh out of the oven.
Adjust the oven rack to the middle position. Preheat oven to 180°C. Place mustard, oil, honey and Seasoned Sea Salt in a bowl and stir to combine. Add the pecans, almonds, cashews and pretzels and stir gently. Spread the mixture out onto a large baking tray lined with non-stick baking paper and cook for 8 – 10 minutes or until golden. Set aside to cool before storing in an airtight container.